Comparative evaluation of maceration, microwave and ultrasonic-assisted extraction of phenolic compounds from propolis

The aim of this study was to compare different techniques in order to achieve a high extraction of phenolic compounds from propolis. For this purpose, it was investigated the use of double maceration (24 h at room temperature with continuous agitation at 250 rpm), double microwave treatments (1 min...

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Bibliographic Details
Published in:Journal of food science and technology 2020-01, Vol.57 (1), p.70-78
Main Authors: Oroian, Mircea, Dranca, Florina, Ursachi, Florin
Format: Article
Language:English
Subjects:
agitation
ambient temperature
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Coumaric acid
Ethanol
flavanones
Flavones
flavonols
Food Science
Harvesting
Maceration
Nutrition
Original
Original Article
p-Coumaric acid
Phenols
Propolis
ultrasonic treatment
ultrasonics
Ultrasound
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Summary:The aim of this study was to compare different techniques in order to achieve a high extraction of phenolic compounds from propolis. For this purpose, it was investigated the use of double maceration (24 h at room temperature with continuous agitation at 250 rpm), double microwave treatments (1 min at 140 W) and double ultrasound-assisted extraction (15 min at 20 kHz) using 70% ethanol. The extraction efficiency was measured based on extraction yield, total phenolic content, flavones and flavonol content, and flavanone and dihydroflavonol content. The ultrasonic extraction had an extraction yield higher than microwave extraction and maceration. The yield of the propolis ranged between samples and between the years of propolis harvesting. Of the twelve quantified phenolic compounds, p -coumaric acid was the most abundant (271.65 mg/g propolis).
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-019-04031-x